Cinnamon Roll Cheesecake with Berries & Cream Topping

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Ingredients:

• Cinnamon Roll Crust:
  • 7 Tbsp unsalted butter, melted
  • 1 Tbsp granulated sugar
  • 2 cups cinnamon roll crumbs (10-12 cinnamon rolls)
• New York-Style Filling:
  • 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
  • ⅔ cup granulated sugar
  • 1 Tbsp lemon juice, freshly squeezed
  • ½ Tbsp vanilla extract
  • 2 large eggs, room temperature
• Berries & Cream Topping:
  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust: In a mixing bowl, combine the melted butter, granulated sugar, and cinnamon roll crumbs until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. For the filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
4. Add the granulated sugar, lemon juice, and vanilla extract, and continue to beat until well combined.
5. Beat in the eggs, one at a time, until fully incorporated.
6. Pour the filling over the cooled crust and spread evenly. Bake for 45 minutes, or until the edges are lightly golden and the center is set. Allow to cool completely.
7. For the topping: In a large mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and beat until stiff peaks form.
8. Spread the whipped cream over the top of the cooled cheesecake, then top with the fresh berries. Serve chilled.